2x1 - The pan you don't have (but should)

January 26, 2023

Carbon steel pans are some of the most versatile pans in a home cook’s kitchen - here’s why.

2x2 - This can't be true...

February 9, 2023

Wait a sec…how can meal kits (& grocery delivery services) POSSIBLY be sustainable?

2x3 - I FINALLY understand the Maillard reaction

March 2, 2023

You’ve probably heard of the Maillard reaction, but here's how it actually works (AND how to hack it).

2x4 - Bitter foods SHOULD taste terrible...here's why they don't

March 16, 2023

If disliking bitter foods evolved to keep us alive, why do we LOVE some bitter foods?

2x6 - The weird thing about microwaves

April 28, 2023

2x7 - How to make food 30x more delicious

May 31, 2023

You’ve heard a lot about umami, but you probably don’t know the full story.

2x8 - Which egg tastes better?

June 22, 2023

Eggs with different color yolks taste different - but also exactly the same.

2x9 - Chefs use this technique...should you?

July 14, 2023

WTF is sous vide - and why are people obsessed with it?

2x10 - Eating the most expensive chicken in the world

August 3, 2023

Is meat grown in a lab the future of food - and is it actually any good?? I took a road trip to find out.

2x11 - What's the best fake meat?

August 18, 2023

You know all those meat alternatives out there? Here’s how they’re made - and why they don’t actually taste that much like real meat.

2x12 - I am SO done with Teflon

September 1, 2023

2x13 - The truth about double-dipping

September 15, 2023

Double-dipping might *seem* gross, but what does the science *actually* say about it?

2x14 - Butter vs oil

October 6, 2023

Your pan is hot, and you’re ready to cook, but which fat do you reach for: butter, or oil?

2x15 - The BEST way to cook rice

October 26, 2023

Almost every culture agrees that scorched rice is delicious, and honestly I love that for us. Here’s WHY it’s so good and HOW you can do it at home!

2x16 - What's the deal with the food in Japan?

November 21, 2023

The food in Japan is really delicious, but why that is – and what exactly we can learn from it – is complicated.

2x17 - Are you cooking the flavor out of your food?

December 7, 2023

In cooking, it’s difficult to preserve flavor AND create flavor at the same time.

2x18 - I preheated 44 pans…here's what I learned

December 21, 2023

Have you ever actually thought about how to properly preheat a pan? Here’s your chance.